Tuesday, November 3, 2009

The Chicken Stretch

On the same day I bought the hamburg I bought 2 whole chickens for .79 a pound. We are roasting one today with stuffing. The other went into the freezer. I saved the ends of bread in the freezer for the stuffing. My son (he's a chef, gosh am I lucky) prepped the chicken and made the stuffing. The RECIPE is below. He soaked the chicken for about 10 minutes to remove any debris. He says 'you never know'. Prep time was 10 minutes or so. This included spices on the chicken and making the stuffing. Leftovers will be used to make chicken salad, chicken Ala king and then soup. The chicken cost $4.78. $1.19 per meal. I'll add a veggie to tonight's dinner and mashed potatoes. The veggies were . 33 a can and the potatoes were $8.00 for 20 pounds. A glass of milk ($1.99/ gallon) and the meal is nutritionally complete. Prepping can be done the night or morning before, but do not add spices to the stuffing until just before the chicken is stuffed.

1 roasting chicken (5lbs)
1/4 celery
1/4 onions
1/2 loaf of bread, broken into large chunks
1 t parsley
1/2 t basil
1/2 t each of any other green herb (can be omitted)
salt and pepper to taste.
1/2 C butter, cut in small cubes

Soak a whole chicken (5lbs or so) for ten minutes. Remove from water and pat dry. Place it in a roasting pan. Gather approximately a half a loaf of bread and break into large chunks, in a bowl. Add 1/4 cup chopped celery and chopped onions. Add 1 t. dried parsley, 1/2 t basil and 1/2 t of any of your favorite green herb. Salt and pepper to taste. Add butter chunks and mix. Make a tent with foil to cover the chicken and bake in a 375 degree oven. Bake for 20 minutes / pound.


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